Meats and Sausages
Simple Blood Sausage
Simple Blood Sausage (Kiszka Krwista Zwyczajna) is a popular blood sausage which is made from blood, meat trimmings and bread crumbs.
| Meats | Metric | US |
|---|---|---|
| Pork blood | 570 g | 20 oz |
| Pork or veal lungs, skwarki *, pork skins | 250 g | 8.8 oz |
| Groin or belly | 70 g | 2.4 oz |
| Bread crumbs or dry rolls | 110 g | 3.8 oz |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Herbal pepper* | 2 g | 1 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Marjoram | 2 g | 1 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
Instructions
- Wash pork and veal lungs, groin and skins in cold running water.
- Cook meats in small amount of water: lungs and groin at 80-85° C (176-185° F) until semi-soft; skins at 95° C (203° F) until soft. Save stock. After cooking remove gristle from lungs. Spread meats apart on a flat surface to cool.
- Soak dry bread rolls (if used) with an equal amount of meat stock for about ½ hr. Soak skwarki * in stock using 25% of stock in relation to the weight of skwarki.
- Grind soaked rolls through 2 mm plate. Grind all meats through 2 mm plate.
- Mix all ground ingredients with blood, adding salt and spices.
- Stuffing materials: Pork middles, beef rounds, fibrous casings, butcher’s twine. Stuff casings loosely, make 40 cm (16”) links. Tie the ends with twine.
- Immerse sausages in boiling water and poach at 80-85 ° C (176-185° F) for about 50-80 min until internal meat temperature reaches 68-70° C (154-158° F).
- Immerse sausages for 5 min in cold running water, then spread them on a flat surface to cool down below 6° C (43° F). If no suitable cooling conditions are available, arrangements need to be made to bring the temperature to 12° C (53 °F) or less.
Notes
* Skwarki is the byproduct of rendering pork fat. They are solid light brown cracklings which remain after the fat was filtered. They are usually made from back fat.
* The herbal pepper (white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf ) may be substituted with a ½ amount of regular pepper).
When the Second World War has ended many cities were completely destroyed and there were shortages of everything. Bread rolls were saved and would become dry in time. Later, they will be soaked in milk or water and reused again.
